Pumpkin Chiffon Pie
Delve into the intriguing history of chiffon pies, birthed in 1926 by the renowned "Pie King" Monroe Boston Strause in Los Angeles, CA. The ethereal quality of this pie, aptly named after the light fabric it mirrors, stems from the ingenious incorporation of whipped egg whites into a luxuriously thickened cream base. Originally relying on cornstarch as the thickening agent, modern versions embrace powdered gelatin for stability.
Ingredients
- 34 gingersnaps, or enough to produce 2 1/4 cups of fine crumbs
- 3 tablespoons granulated sugar
- 1/4 teaspoon fine salt
- 4 tablespoons unsalted butter, melted
- 2 3/4 teaspoons unflavored powdered gelatin
- 3 tablespoons cold water
- 3 large eggs
- 3/4 cup granulated sugar, divided
- 1/4 teaspoon fine salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/8 teaspoon ground allspice
- 1/4 cup low-fat buttermilk
- 1/4 cup heavy cream
- 1 cup pumpkin puree
- 1 teaspoon unflavored powdered gelatin
- 1 tablespoon cold water
- 1 cup cold heavy cream
- 1/4 cup confectioners' sugar, sifted
- 1 teaspoon vanilla extract
Instructions
- Combine gingersnaps, sugar, and salt in a food processor, pulsing until fine crumbs form.
- With the processor running, drizzle melted butter until crumbs start to come together.
- Press the crumbs into a 9-inch pie pan, then bake at 350 F for 12 minutes. Let it cool on a wire rack.
- Bloom gelatin in water, letting it sit for 5 minutes until soft.
- Separate eggs, placing yolks in a bowl and whites in a stand mixer bowl.
- Whisk yolks, 1/2 cup sugar, salt, spices until pale. Warm buttermilk and cream, then dissolve gelatin in the mixture.
- Slowly pour the hot liquid into the yolk mixture, whisking to combine. Add pumpkin puree and set aside.
- Whip egg whites until frothy, gradually adding remaining sugar. Continue until stiff peaks form.
- Fold whipped egg whites into the pumpkin mixture, ensuring no streaks.
- Pour the filling into the cooled pie shell and refrigerate for at least 4 hours or overnight.
- Bloom gelatin, then dissolve in the microwave until liquid.
- Beat cream until it begins to thicken, add sugar and vanilla, then slowly pour in the liquid gelatin while beating.
- Spread stabilized whipped cream on top of the set pie.